2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites, stiffly beaten
1 tsp. vanilla flavoring
1 cup coarsely chopped nuts

Combine sugar, syrup and water in saucepan; bring to a full rolling boil.

Slowly pour one third of mixture over stiffly beaten egg whites, beating constantly. Continue boiling remaining syrup mixture until it will form a hard ball when dropped in cold water (250-266°F on candy thermometer).

Add remaining syrup gradually to egg mixture, beating constantly until cool and thickened.

Add vanilla flavoring and nuts; beat until mixture holds its shape. Drop by spoonfuls onto waxed paper. Cool thoroughly.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 pieces.